Signature Vegetable Knife, 8 cm. Suitable for Peeling and fine Slicing.

This knife is very sharp and a good weight. It’s nice to use and just feels right in your hand. I’m delighted with it.

Always good quality from Robert Welch they are really good knives they do the job they fit well in your hands they are comfortable to use they are sturdy well made top class knives

great product

We have a set of these knives. Expensive, but worth it as the quality is great, comfortable to hold, and a joy to use for the enthusiastic cook. Razor sharp from the box, and sharpens well to keep that keen edge.

I was looking to replace a cheap supermarket knife which has done good long service, but which has a very short and soft blade. The old knife has a superbly ergonomic and grippy rubbery handle though - it just falls into place in your hand, and feels secure whatever you do, wet or dry. After browsing a lot of kitchen knife info and assessing reviews I settled on this Robert Welch 10 cm vegetable knife as an upgrade. Expensive yes, but much better steel (X 50 Cr MoV 15), and the extra inch of blade over my old faithful would be more practical. The reviews were overwhelmingly good, so I ordered. On first trying it, I was disappointed. Certainly not about it's looks: gorgeous and sleek it is. And it was admirably sharp, although the surface and edge grinds were a little rough. I assumed this was intentional for veg, as a fine toothed edge would be better for say, slicing tomatoes. Anyway, that was a minor niggle compared to the way it felt in my hand: just plain insecure. I have medium man's hands, and slim fingers -definitely not large- but the knife handle felt far too thin in both directions, especially the front half. It was not just that I was used to the handle on the old knife - each time I tried to change the blade angle or direction, I could feel it wanting to flip onto it's side. The Welch handle is Tactile Dupont POM (aka Delrin) -a hard and tough plastic- which is smooth and rather slippery even when dry, despite it's matt finish. This is not a knife you want to lose control of or drop. OR just throw into a kitchen drawer with other cutlery. It is very sharp and wickedly pointed. First, I made a Kydex sheath for it so that I could store it in a drawer. Then I used it for a week or two, after which I decided that I liked the blade a lot, but just HAD to do something about that handle. Due to the smooth handle, my index finger had occasionally been sliding down to the sharp heel of the blade (the back corner). This was cured by taking the very tip off the heel with fine emery. Then I taped up the blade, and hand-checkered the handle scales shallowly: first with a triangular needle file, then rounding off the grooves with a fine round needle file. This took a while, but Delrin is easy to work with, and I'd done it before with both wood and G10 grips. The checkering added is widely spaced and only on the black handle sides, not on the blade tang which shows through the handle top and bottom. I then put a half inch of shallow jimping across the top of the steel bolster where my thumb naturally falls. Jimping was done in a few minutes with a Dremel and small disc-cutter attachment. For good measure (and other hand grips) I also cut horizontal grooves in the sides of the bolster. The difference in how stable the knife felt in the hand was huge. It now feels grippy and secure, and I love it. The knife is amazingly sharp and very stainless. It keeps it's edge well, while being just soft enough to sharpen up easily with a few light strokes on a ceramic sharpener. Some, including in the Robert Welch office I suspect, will cry sacrilege...that I have ruined a good knife, that dirt will get in the handle grooves etc (it hasn't so far). I didn't WANT to modify the knife, but I felt I had to, and the result works excellently for me. The extra grip means I never feel I'll lost control. I consider the cutting blade itself pretty near faultless for everyday small kitchen uses, which is why I didn't just opt for returning the knife in the first place. But I do feel the handle ergonomics have been compromised for the sake of visual style. I'm sure that being more ergonomic AND stylish is possible, and I really think the Robert Welch crew should at least consider texturing some of the handle. They could also provide a basic drawer-sheath (we don't all like knife-blocks!). This is now my go-to kitchen knife. The old supermarket knife has been retired to a warm toolbox.

This knife is very sharp and ideal for our use in the kitchen. It would have been nice if their was a protective cover for the knife, to protect hands when removing items from the draw.

Excellent quality and design

This is a great little knife, it is mainly used for peeling fruit and vegetables, it can also be used for cutting small vegetables into pieces. The feel and balance of the knife is good and when kept sharp it is used with ease. If you are thinking of buying Robert Welch knives then in reccomend you take the plunge. I have over 20-years of Cooking Experience and all the knives I use are Robert Welch. They are also used by professional chefs as well as amateur cooks.